Store CUPBOARD SUMS

Salty onion pickle Makes about 400g. Sterilise a large glass jar and lid by submerging in boiling water for 10 minutes, then letting air dry. Slice a medium-sized red onion into full rounds or half-moons of about 5mm thick. Fill jar with the sliced onions, and pour over Ume Plum Vinegar – use a 284g (10oz) bottle – you want the vinegar to be the same height as the onions. Put on the lid, seal tightly, and shake vigorously. Let marinate at room temperature for at least 30 minutes. The pickles are now ready to be served, but will be best after several days. Store in the fridge for up to several months. Taken from Eat your Flowers: A Cookbook by Loria Stern (HarperCollins) SIMPLE PILATES A BIT OF A stretch Back Extension…

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The Simple Things (Digital) - 1 Issue, September 2023

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